This amazingly flavorful salad gives the full experience of a sauce-laden bbq sandwich, but without all of the extra bread (or the mess). Resting on a bed of hearty mixed greens and drizzled with a from-scratch buttermilk-ranch dressing, this salad is a bright and fresh cookout alternative that just might be the bbq experience that beats them all.

This amazingly flavorful salad gives the full experience of a sauce-laden bbq sandwich, but without all of the extra bread (or the mess). Resting on a bed of hearty mixed greens and drizzled with a from-scratch buttermilk-ranch dressing, this salad is a bright and fresh cookout alternative that just might be the bbq experience that beats them all.

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Ingredients

QUICK-PICKLED CUCUMBERS

1 cup water

1 cup rice vinegar

1/2 cup granulated sugar

1 tablespoon kosher salt

2 teaspoons mustard seed

2 teaspoons coriander seed

1 teaspoon cracked black peppercorns

3 cups thinly sliced English cucumber (about 1 medium cucumber)

SANDWICH BUN CROUTONS

3 2.5 oz. seeded Kaiser rolls, torn into bite-sized pieces

2 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

BUTTERMILK-RANCH DRESSING

1 cup buttermilk

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh chives

2 teaspoons whole-grain Dijon mustard

1 1/2 teaspoons kosher salt

1 clove of garlic, mashed to a paste

3/4 teaspoon black pepper

REMAINING INGREDIENTS

1 26 oz. pkg. frozen crinkle-cut french fries

5 ounces spring mix

3 cups coleslaw mix

2 cups prepared/leftover pulled/smoked pork

1/2 cup bottled BBQ sauce

How to Make It

Step 1

Preheat oven to 450°F. Combine water, vinegar, sugar, salt, mustard seed, coriander seed, and peppercorns in a saucepan; bring to a boil over high heat, stirring occasionally. Remove from heat. Pour over cucumbers in a large heat-proof bowl; let sit for 10 minutes, or until cucumbers soften. Refrigerate for up to 1 month. Chill at least 4 hours before serving.

Step 2

Toss bread pieces, oil, salt, and pepper in a large bowl. Spread in an even layer on a rimmed baking sheet and bake in preheated oven until golden and crisp, about 10 minutes, stirring halfway through. Let cool completely, about 30 minutes.